2 medium-size eggplant
1 teaspoon salt
1 cup flour or cracker crumbs
1/2 cup fat
Pare eggplant and slice in rings 1/4-inch thick. Soak in salt water for 30 minutes.
Drain eggplant and dip into beaten egg. Dredge with flour or roll in cracker crumbs. Fry in hot fat until golden brown on both sides. If desired, after draining, sprinkle with seasoned salt and Romano cheese.